22 March 2008

My daughter is home this Easter long weekend from university. She has a very busy and fun-filled weekend planned with her family as well as with her friends here at home. I haven't had the opportunity to spoil her since Christmas so she has been plied with many delicious treats so far. Since I am all about spoiling and overabundance I couldn't resist this blueberry stuffed version of French toast. Blueberries are one of my favourite fruits and full of antioxidants...so therefore very heart healthy and good for you as well. This recipe comes from Lisa of Lisa's Vegetarian Kitchen . Usually my stuffed French toast lists cream cheese or mascarpone as an ingredient. This recipe utilizes Canadian maple syrup as the sweetener and the cream cheese is not missed at all. The only change I made was to use strawberries in place of the blood oranges Lisa used which I already had on hand.

We had this yesterday for brunch. Today we are taking a different route and going to a well known East Indian restaurant for brunch and then having a BBQ for dinner. Health and happiness to you all.

Preheat oven to 400º and grease a large baking sheet with a generous layer of butter.Whisk together the eggs in a medium bowl with the orange peel, orange juice and 2 tablespoons of the maple syrup until well blended. Pour into a 13×9-inch baking pan and set aside.In a small bowl combine blueberries and the remaining 1 tablespoon of maple syrup. Using the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill the pockets with the blueberry mixture, dividing evenly.Place the filled slices in the egg mixture. Let stand on each side for 5 minutes to absorb the egg mixture. Arrange on the prepared baking sheet and sprinkle with the almonds. Bake in the preheated oven for 10 minutes, and then turn over the slices to bake for another 5 minutes or until golden brown. Remove from the oven and let cool slightly.

Meanwhile, make the blueberry-orange sauce by bringing the orange juice and water to a boil in a small saucepan. Add the blueberries and orange sections and bring to a boil again. Cook for another 2 minutes or until the juice is released from the fruit. Stir in the maple syrup and cornstarch, and continue to cook, stirring constantly, for another couple of minutes or until the sauce thickens. Reduce to a simmer until the french toast is baked.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

What a treat for you to get a opportunity to spoil your daughter. I'm happy to have provided an idea for you, though I am sure you had no shortage of them. Using strawberries instead of oranges sounds perfect and I will try this next time I make this dish. Enjoy the rest of your weekend!

That looks delicious! I meant to do a stuffed french toast this weekend but never got around to it. And now, the thought will sit with me again after seeing this drool-worthy photo. Hope you had a great rest of the weekend!

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.